27+ Healthy Spring Summer Soup Recipes to Try Now

When the weather warms up, a hot bowl of soup may not be what you crave, but that doesn’t mean soup season is over!

Spring and summer offer the perfect opportunity to explore lighter, fresher soup options that embrace the flavors of the season.

Whether you’re craving a chilled pea and mint soup to cool off or a warm bowl of roasted corn and bell pepper soup to enjoy with your outdoor meals, spring and summer soups are vibrant, healthy, and refreshing.

In this article, we’ve rounded up 27+ recipes that are perfect for the warmer months.

These soups feature seasonal ingredients like fresh peas, sweet corn, tomatoes, and summer herbs.

Whether you’re in the mood for a chilled option or a warm soup to enjoy al fresco, we’ve got something for every palate and occasion.

Get ready to enjoy the best of spring and summer in every spoonful!

27+ Healthy Spring Summer Soup Recipes to Try Now

As the temperatures rise, it’s important to keep your meals light and fresh, and these 27+ spring and summer soup recipes are just what you need to do that.

Whether you’re looking for chilled soups to cool you down or savory broths to enjoy with seasonal vegetables, these recipes have something for everyone.

From the refreshing zing of mint and lemon to the earthy depth of roasted veggies, these soups will not only keep you refreshed but also nourish your body with the flavors of the season.

So, grab your fresh produce, start blending, and enjoy the vibrant, cooling, and delicious soups that are perfect for your spring and summer dining.

These recipes will help you stay cool while savoring all that the season has to offer.

Chilled Cucumber Mint Soup

This chilled cucumber mint soup is a refreshing and light option perfect for hot spring and summer days. With the coolness of cucumber, the refreshing touch of mint, and a hint of tanginess from Greek yogurt, this soup is a great appetizer or light lunch. The vibrant green color is not only visually appealing but also full of nutrients, making it both delicious and healthy.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1 cup fresh mint leaves
• 1/2 cup Greek yogurt
• 1 tablespoon lemon juice
• 1/2 cup cold water
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: A handful of chopped dill for garnish

Instructions:

1. In a blender, combine the cucumbers, mint, Greek yogurt, lemon juice, and olive oil. Blend until smooth.
2. Gradually add cold water to achieve your desired consistency.
3. Taste the soup and adjust the seasoning with salt and pepper.
4. Chill in the refrigerator for at least 30 minutes before serving.
5. Garnish with fresh dill or extra mint leaves for a pop of color and flavor.

This chilled cucumber mint soup is the perfect way to cool off during warmer months. It is light, refreshing, and packed with vibrant flavors, making it an ideal dish for a spring or summer lunch. The mint adds a refreshing zing that pairs beautifully with the mild cucumber base, while the Greek yogurt provides a creamy richness. Serve it on its own or with some crusty bread for a simple yet satisfying meal.

Sweet Corn and Tomato Summer Soup

This sweet corn and tomato summer soup is an ideal way to celebrate the bounty of seasonal vegetables. The natural sweetness of fresh corn is complemented by the tangy, slightly acidic tomatoes, creating a comforting yet light dish. Perfect for a warm day, this soup is light enough to enjoy as a starter but hearty enough to serve as a main course.

Ingredients:

• 4 ears of fresh corn, kernels removed
• 2 medium tomatoes, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the diced tomatoes and cook for another 5 minutes until they begin to break down.
3. Stir in the corn kernels and smoked paprika, and cook for 2-3 minutes.
4. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 15 minutes to allow the flavors to meld.
5. Use an immersion blender to purée the soup to your desired texture, or leave it chunky for more texture.
6. Season with salt and pepper to taste, then garnish with fresh basil leaves before serving.

Sweet corn and tomato summer soup is a delicious and light dish that encapsulates the essence of the season. The natural sweetness of the corn, combined with the acidity of the tomatoes, creates a balanced and satisfying soup. It’s easy to make, full of fresh ingredients, and provides a burst of summer flavor in every spoonful. Serve this soup chilled or warm, and enjoy it as a light meal or appetizer during the sunny days.

Chilled Avocado and Lime Soup

Chilled avocado and lime soup is a creamy, tangy, and refreshing dish that’s perfect for the spring and summer months. With the richness of avocado and the zesty tang of lime, this soup delivers a burst of flavor while remaining light and cooling. It’s a great way to enjoy the creamy texture of avocado in a savory, chilled form that’s easy to prepare and full of healthy fats.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 cup cold vegetable broth
• 1/2 cup sour cream or Greek yogurt
• 1 tablespoon lime juice
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a blender, combine the avocados, vegetable broth, sour cream (or Greek yogurt), lime juice, and cumin.
2. Blend until the mixture is smooth and creamy. If the soup is too thick, add a little more broth to reach your desired consistency.
3. Season with salt and pepper to taste, then chill the soup in the refrigerator for 30 minutes before serving.
4. Garnish with fresh cilantro leaves just before serving for added color and flavor.

This chilled avocado and lime soup is the ultimate creamy, refreshing dish for hot weather. Its smooth texture and vibrant lime flavor provide a delightful contrast to the richness of the avocado. The cumin adds an aromatic depth, making this soup a unique take on the traditional avocado-based dishes. Serve it as a light lunch or a cool starter, and enjoy the rich, healthy flavors it offers during those warm, sunny days.

Roasted Tomato and Basil Summer Soup

Roasted tomato and basil summer soup is the perfect way to enjoy fresh, ripe tomatoes in a comforting yet light dish. Roasting the tomatoes enhances their natural sweetness, while fresh basil adds a fragrant, herby kick. This soup can be served warm or chilled, making it versatile for any time of year, but its bright flavors make it especially ideal for spring and summer.

Ingredients:

• 6 ripe tomatoes, quartered
• 1 small onion, quartered
• 2 cloves garlic, smashed
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 1 teaspoon sugar (optional)
• 2 cups vegetable broth
• 1/4 cup fresh basil leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, place the quartered tomatoes, onion, and garlic. Drizzle with olive oil, balsamic vinegar, and a pinch of salt and pepper. Roast for 25-30 minutes until the tomatoes are tender and caramelized.
2. Remove the roasted vegetables from the oven and transfer them to a blender. Add the vegetable broth and fresh basil. Blend until smooth.
3. Pour the soup into a pot and bring it to a simmer over medium heat. If you prefer a sweeter flavor, add a teaspoon of sugar to balance the acidity.
4. Taste and adjust the seasoning with salt and pepper.
5. Serve hot or chill in the refrigerator for at least 30 minutes for a refreshing cold option.

Roasted tomato and basil summer soup is a vibrant and flavorful dish that captures the essence of summer’s bounty. The sweetness of the roasted tomatoes and the aromatic basil come together to create a soup that is comforting yet refreshing. Whether enjoyed warm or chilled, this soup is a wonderful way to savor the season’s best produce and is a perfect choice for a light meal or starter during the warmer months.

Zucchini and Lemon Herb Soup

Zucchini and lemon herb soup is a simple, light, and refreshing dish that highlights the mild flavor of zucchini with the bright acidity of lemon and fresh herbs. Perfect for a quick meal, this soup is packed with nutrients, making it a great choice for spring and summer. Its mild and comforting taste, combined with a fresh herbal twist, will become a go-to for warm-weather dining.

Ingredients:

• 4 medium zucchinis, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon fresh thyme
• 1 teaspoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
2. Add the zucchini and vegetable broth to the pot. Bring to a simmer and cook for about 15-20 minutes until the zucchini is tender.
3. Using an immersion blender, purée the soup until smooth. If you prefer a chunkier texture, blend just partially.
4. Stir in the lemon juice, thyme, and parsley. Season with salt and pepper to taste.
5. For a chilled version, allow the soup to cool to room temperature and refrigerate for at least 1 hour before serving.

This zucchini and lemon herb soup is light yet flavorful, making it a perfect choice for spring and summer meals. The delicate flavor of the zucchini is complemented by the fresh citrusy zing of lemon and the fragrant herbs, creating a balanced and satisfying soup. It’s a healthy option that can be enjoyed either warm or chilled, making it versatile for various occasions during the warmer months.

Chilled Carrot Ginger Soup

Chilled carrot ginger soup is a vibrant, slightly spicy soup that combines the natural sweetness of carrots with the zing of fresh ginger. This soup is perfect for the warmer months, offering a refreshing yet warming flavor profile. It’s simple to make, full of flavor, and incredibly nutritious, making it a great addition to any spring or summer meal plan.

Ingredients:

• 6 medium carrots, peeled and chopped
• 1 small onion, chopped
• 1 tablespoon fresh ginger, grated
• 3 cups vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon honey (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and ginger, sautéing until fragrant and softened, about 5 minutes.
2. Add the chopped carrots and vegetable broth to the pot. Bring to a simmer and cook until the carrots are tender, about 20 minutes.
3. Once the carrots are cooked, use an immersion blender to purée the soup until smooth. If the soup is too thick, add more broth to adjust the consistency.
4. Stir in honey (if desired) and season with salt and pepper to taste.
5. Chill the soup in the refrigerator for at least 1 hour before serving. Garnish with fresh cilantro leaves.

Chilled carrot ginger soup is a delightful and refreshing dish that combines sweetness, spice, and smooth texture, making it an ideal choice for spring and summer dining. The ginger adds a zesty warmth that complements the earthy sweetness of the carrots, while the honey brings a touch of natural sweetness. Served chilled, it’s the perfect soup to enjoy on a hot day or as a light, nutritious appetizer.

Pea and Mint Soup

Pea and mint soup is a fresh and vibrant dish that brings the sweetness of peas together with the cool, aromatic flavor of mint. This light and refreshing soup is perfect for the spring and summer months, offering a healthy, nutrient-packed option that’s both satisfying and flavorful. It can be served hot or chilled, making it versatile for any occasion.

Ingredients:

• 4 cups fresh or frozen peas
• 1 small onion, chopped
• 1 tablespoon olive oil
• 2 cups vegetable broth
• 1/2 cup fresh mint leaves
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until softened.
2. Add the peas and vegetable broth to the pot. Bring to a simmer and cook for about 10 minutes, until the peas are tender.
3. Add the fresh mint leaves and lemon juice, and cook for another 2-3 minutes.
4. Use an immersion blender to purée the soup until smooth. For a chunkier texture, blend partially.
5. Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving for a refreshing cold option.

Pea and mint soup is an incredibly refreshing and light dish that captures the essence of spring and summer. The natural sweetness of the peas is complemented by the refreshing, fragrant mint, creating a balanced and flavorful soup. It’s a wonderful option for those looking for a nutrient-packed, cool, and satisfying meal. Whether served hot or cold, this soup is sure to impress with its delicate flavors and vibrant color.

Chilled Watermelon and Tomato Soup

Chilled watermelon and tomato soup is a unique, refreshing dish that blends the sweet, juicy watermelon with the savory, slightly tangy tomatoes. This soup is the perfect choice for a hot summer day, offering a cooling, hydrating, and light option that feels like a gourmet treat. Its unexpected combination of flavors makes it a fun and exciting choice for a summer appetizer.

Ingredients:

• 3 cups diced watermelon, seeds removed
• 2 large tomatoes, chopped
• 1 small cucumber, peeled and chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon fresh lime juice
• Salt and pepper to taste
• Fresh basil or mint leaves for garnish

Instructions:

1. In a blender, combine the watermelon, tomatoes, cucumber, olive oil, balsamic vinegar, and lime juice. Blend until smooth and creamy.
2. Taste and season with salt and pepper as needed.
3. Chill the soup in the refrigerator for at least 1 hour to allow the flavors to meld.
4. Garnish with fresh basil or mint leaves before serving for an added burst of flavor and color.

This chilled watermelon and tomato soup is a delightful and refreshing way to enjoy the summer’s best produce. The sweet, juicy watermelon pairs perfectly with the acidity of the tomatoes and the crunch of cucumber, making for a unique and surprising flavor combination. It’s a fantastic way to stay hydrated during hot weather while enjoying a flavorful, healthy dish. Serve it as a starter or light meal and enjoy the cool, refreshing burst of flavors.

Chilled Avocado, Cucumber, and Yogurt Soup

Chilled avocado, cucumber, and yogurt soup is a creamy and refreshing dish that’s perfect for summer. The rich, buttery avocado pairs beautifully with the crisp cucumber and tangy yogurt, creating a silky-smooth texture and a cooling, satisfying flavor. This soup is easy to prepare, healthy, and a great option for a light meal or appetizer on hot days.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1 cucumber, peeled and chopped
• 1/2 cup plain Greek yogurt
• 1/2 cup cold vegetable broth
• 1 tablespoon lemon juice
• 1 small garlic clove, minced
• Salt and pepper to taste
• Fresh dill or mint for garnish

Instructions:

1. In a blender, combine the avocados, cucumber, Greek yogurt, vegetable broth, lemon juice, and garlic. Blend until smooth and creamy.
2. Add a little more vegetable broth if you prefer a thinner consistency.
3. Season with salt and pepper to taste.
4. Chill the soup in the refrigerator for at least 30 minutes to let the flavors meld.
5. Garnish with fresh dill or mint just before serving for added freshness and flavor.

This chilled avocado, cucumber, and yogurt soup is a wonderfully refreshing and creamy dish that’s perfect for hot summer days. The combination of avocado and cucumber creates a cool, hydrating base, while the Greek yogurt adds creaminess and a tangy note. With the addition of fresh herbs, this soup is a delightful, healthy way to stay cool and enjoy the fresh flavors of summer. It’s an ideal dish for a light lunch or a cool appetizer to start any summer meal.

Chilled Roasted Bell Pepper Soup

Chilled roasted bell pepper soup is a sweet and smoky dish that’s ideal for a warm spring or summer day. Roasting the bell peppers intensifies their natural sweetness, while a touch of garlic and onion adds depth of flavor. This soup is easy to make, healthy, and can be served chilled, offering a refreshing yet satisfying option for a light meal or appetizer.

Ingredients:

• 4 large bell peppers (red, yellow, or orange), seeded and halved
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the bell peppers on a baking sheet, cut side down, and roast in the oven for 20-25 minutes until the skins are blackened and blistered.
2. Remove the peppers from the oven and let them cool slightly. Once cool enough to handle, peel off the skin and chop the flesh into pieces.
3. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
4. Add the roasted bell pepper pieces, vegetable broth, smoked paprika, and balsamic vinegar to the pot. Bring to a simmer and cook for another 10 minutes.
5. Use an immersion blender to purée the soup until smooth. Season with salt and pepper to taste.
6. Chill the soup in the refrigerator for at least 1 hour before serving.
7. Garnish with fresh parsley or basil just before serving.

Chilled roasted bell pepper soup is a vibrant, sweet, and smoky dish that’s perfect for enjoying the fresh flavors of spring and summer. The roasted peppers bring out a depth of flavor, while the balsamic vinegar adds a touch of acidity that balances the sweetness. This soup is a fantastic choice for those looking for a healthy, refreshing, and slightly tangy option to cool off during the warmer months. Its beautiful color and bold flavors are sure to impress guests or provide a satisfying light meal on a hot day.

Sweet Corn and Lime Soup

Sweet corn and lime soup is a refreshing, flavorful dish that combines the natural sweetness of corn with the bright zing of lime. It’s light, creamy, and perfect for the summer months. The addition of cilantro and a touch of chili adds depth, making this soup a vibrant, crowd-pleasing option for any occasion. This soup can be served both warm or chilled, depending on your preference.

Ingredients:

• 4 cups fresh or frozen corn kernels
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Sliced lime for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Add the corn kernels, vegetable broth, and ground cumin. Bring to a simmer and cook for 10-15 minutes until the corn is tender.
3. Use an immersion blender to purée the soup until smooth, leaving a few whole corn kernels for texture if desired.
4. Stir in the lime juice and fresh cilantro, then season with salt and pepper to taste.
5. Chill the soup in the refrigerator for at least 30 minutes if serving cold. Otherwise, serve hot.
6. Garnish with lime slices and additional cilantro before serving.

Sweet corn and lime soup is a delicious, refreshing dish that perfectly captures the essence of summer. The sweetness of the corn is balanced by the bright acidity of lime, creating a lively and flavorful soup that is both creamy and light. It’s the perfect dish for a warm summer day and can be served either warm or chilled, making it incredibly versatile. Whether served as a starter or a light meal, this soup is a delightful way to enjoy the seasonal flavors of fresh corn.

Chilled Cantaloupe and Basil Soup

Chilled cantaloupe and basil soup is a sweet and savory dish that brings together the refreshing juiciness of cantaloupe with the herbaceous notes of fresh basil. The natural sweetness of the cantaloupe, combined with a touch of honey and lime, creates a refreshing and light summer soup. It’s perfect for those hot days when you need something cool and hydrating yet full of flavor.

Ingredients:

• 4 cups fresh cantaloupe, peeled and cubed
• 1 tablespoon honey (optional)
• Juice of 1 lime
• 1/4 cup fresh basil leaves
• 1/2 cup cold water or coconut water
• Salt and pepper to taste
• Fresh basil or mint for garnish

Instructions:

1. In a blender, combine the cantaloupe, honey (if using), lime juice, fresh basil, and water. Blend until smooth and creamy.
2. Taste and adjust sweetness with more honey or lime juice if needed.
3. Season with a pinch of salt and pepper.
4. Chill the soup in the refrigerator for at least 1 hour before serving.
5. Garnish with fresh basil or mint leaves before serving.

Chilled cantaloupe and basil soup is a light and refreshing summer dish that combines the sweetness of cantaloupe with the aromatic freshness of basil. This soup is hydrating and full of flavor, making it an ideal choice for a hot day when you’re craving something cool and nutritious. The combination of honey and lime adds a layer of complexity, while the basil provides an unexpected yet delightful savory twist. It’s a unique, healthy, and satisfying way to enjoy the best flavors of the season.

Chilled Cucumber and Dill Soup

Chilled cucumber and dill soup is a crisp and cooling dish that’s perfect for hot weather. The refreshing cucumber is balanced with the bright, tangy flavor of fresh dill, creating a soup that is both light and flavorful. With the addition of Greek yogurt, this soup becomes creamy yet refreshing, making it a great choice for a summer appetizer or light meal.

Ingredients:

• 2 large cucumbers, peeled and chopped
• 1/2 cup Greek yogurt
• 1/4 cup fresh dill, chopped
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. In a blender, combine the cucumbers, Greek yogurt, fresh dill, vegetable broth, olive oil, and lemon juice. Blend until smooth.
2. Taste and season with salt and pepper as needed.
3. Chill the soup in the refrigerator for at least 1 hour.
4. Garnish with fresh dill just before serving.

Chilled cucumber and dill soup is a wonderfully light, refreshing dish that captures the essence of summer with its cool and creamy texture. The cucumber provides the perfect base, while the Greek yogurt adds a richness that balances out the tangy dill and lemon. This soup is a fantastic way to stay hydrated while enjoying a flavorful, low-calorie option on hot days. It’s perfect for a quick, light lunch or as a starter for a summer dinner party.

Summer Tomato and Basil Soup

Summer tomato and basil soup is a classic, comforting dish that celebrates the fresh flavors of ripe summer tomatoes and aromatic basil. This light, vibrant soup can be served hot or chilled, making it versatile for different occasions. The sweet, juicy tomatoes are balanced by the savory notes of garlic and onion, while the fresh basil adds a fragrant kick that’s perfect for the season.

Ingredients:

• 4 large ripe tomatoes, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 cups vegetable broth
• 1 tablespoon balsamic vinegar
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened.
2. Add the chopped tomatoes and cook for another 10 minutes, until the tomatoes break down and release their juices.
3. Pour in the vegetable broth and balsamic vinegar. Bring to a simmer and cook for another 10 minutes to allow the flavors to blend.
4. Use an immersion blender to purée the soup until smooth. Season with salt and pepper to taste.
5. Chill the soup in the refrigerator for at least 1 hour.
6. Garnish with fresh basil just before serving.

Summer tomato and basil soup is a flavorful, comforting dish that highlights the vibrant tastes of the season. The natural sweetness of ripe tomatoes is enhanced by the tangy balsamic vinegar, and the fresh basil brings a fragrant, herbal note to every spoonful. Whether served hot or chilled, this soup is a great way to enjoy the abundance of fresh tomatoes during summer. It’s perfect for a light lunch or as a refreshing starter to a summer dinner.

Cold Carrot Ginger Soup

Cold carrot ginger soup is a flavorful, velvety dish that combines the natural sweetness of carrots with the spicy warmth of fresh ginger. This soup is perfect for spring and summer, offering a healthy, vibrant option that can be served chilled for a refreshing twist. The slight sweetness of carrots is balanced with the zing of ginger, while a touch of coconut milk adds creaminess, making it a rich yet light option.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 tablespoon fresh ginger, minced
• 1 small onion, chopped
• 2 cups vegetable broth
• 1/2 cup coconut milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and ginger, sautéing until fragrant, about 3-4 minutes.
2. Add the chopped carrots and vegetable broth to the pot. Bring to a simmer and cook for about 20 minutes, or until the carrots are tender.
3. Use an immersion blender to purée the soup until smooth.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. Chill the soup in the refrigerator for at least 1 hour before serving.
6. Garnish with fresh cilantro just before serving.

Cold carrot ginger soup is a bright and flavorful dish that perfectly balances sweetness and spice. The carrots provide a natural sweetness, while the fresh ginger adds a lively kick that makes the soup both refreshing and satisfying. The coconut milk gives the soup a rich, creamy texture, making it indulgent yet light at the same time. This soup is a wonderful choice for a summer meal, offering a unique combination of flavors that will cool and energize you.

Zucchini and Mint Soup

Zucchini and mint soup is a light, refreshing dish perfect for warm weather. The mild flavor of zucchini is complemented by the cool, refreshing taste of mint, creating a soup that is both aromatic and soothing. With a touch of lemon for brightness and a creamy texture from Greek yogurt, this soup is perfect as a starter or a light meal. It’s a great way to use up a seasonal abundance of zucchini and enjoy a flavorful, low-calorie option.

Ingredients:

• 4 medium zucchinis, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 3 cups vegetable broth
• 1/4 cup fresh mint leaves, chopped
• 1 tablespoon lemon juice
• 1/2 cup Greek yogurt
• Salt and pepper to taste
• Fresh mint for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened.
2. Add the chopped zucchinis and vegetable broth to the pot. Bring to a simmer and cook for about 10-15 minutes until the zucchinis are tender.
3. Use an immersion blender to purée the soup until smooth.
4. Stir in the fresh mint leaves, lemon juice, and Greek yogurt. Season with salt and pepper to taste.
5. Chill the soup in the refrigerator for at least 1 hour.
6. Garnish with fresh mint leaves just before serving.

Zucchini and mint soup is a simple yet flavorful dish that showcases the light, fresh taste of summer vegetables. The mild zucchini is beautifully complemented by the bright, herbal notes of mint, while the lemon and Greek yogurt add balance and richness. Whether served chilled or at room temperature, this soup is perfect for a warm day and offers a healthy, flavorful option for those looking to enjoy seasonal produce in a unique way. It’s refreshing, satisfying, and an excellent way to cool down on a hot summer day.

Watermelon and Tomato Soup

Watermelon and tomato soup is a unique, refreshing dish that combines two summer favorites—watermelon and ripe tomatoes—into one flavorful, light soup. The sweetness of watermelon blends seamlessly with the tangy taste of tomatoes, while a splash of lime and a touch of mint add a zesty, fresh finish. This soup is perfect for hot days, offering a cool, hydrating option that’s both nourishing and satisfying.

Ingredients:

• 2 cups fresh watermelon, cubed
• 2 large tomatoes, chopped
• 1 small cucumber, peeled and chopped
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste
• Lime wedges for garnish

Instructions:

1. In a blender, combine the watermelon, tomatoes, cucumber, olive oil, lime juice, and fresh mint. Blend until smooth and creamy.
2. Taste and season with salt and pepper to your preference.
3. Chill the soup in the refrigerator for at least 1 hour to allow the flavors to meld.
4. Serve in chilled bowls and garnish with additional fresh mint leaves and lime wedges.

Watermelon and tomato soup is a refreshing and unexpected combination that works beautifully in the summer months. The natural sweetness of the watermelon complements the acidity of the tomatoes, creating a harmonious balance of flavors. The mint and lime add a burst of freshness that makes this soup an ideal light starter or a satisfying, hydrating snack. It’s a perfect way to enjoy the best summer produce in a unique, flavorful way that will impress your guests and keep you cool.

Chilled Avocado and Lime Soup

Chilled avocado and lime soup is a creamy, cooling soup that combines the richness of ripe avocados with the zesty freshness of lime. This soup is a wonderful combination of smooth texture and bright flavors, making it the perfect dish for hot summer days. With the addition of a hint of garlic and cilantro, this soup is both rich and refreshing, offering a healthy and satisfying option for a light meal.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/2 cup Greek yogurt
• 2 cups vegetable broth
• Juice of 2 limes
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Lime slices and cilantro for garnish

Instructions:

1. In a blender, combine the avocados, Greek yogurt, vegetable broth, lime juice, olive oil, garlic, and fresh cilantro. Blend until smooth and creamy.
2. Taste and season with salt and pepper to your preference.
3. Chill the soup in the refrigerator for at least 1 hour.
4. Serve in chilled bowls and garnish with lime slices and additional cilantro.

Chilled avocado and lime soup is the perfect combination of creamy and refreshing, with the rich texture of avocado balanced by the bright, citrusy kick of lime. The Greek yogurt adds a slight tang and creaminess, making this soup incredibly smooth and satisfying. Whether served as a starter, a light lunch, or an appetizer for a summer meal, this soup offers a nourishing, cooling dish that’s packed with healthy fats, vitamins, and flavor. It’s an excellent way to enjoy avocados in a unique and refreshing way.

Roasted Corn and Bell Pepper Soup

Roasted corn and bell pepper soup is a vibrant, smoky dish that celebrates the flavors of summer. The sweetness of roasted corn is perfectly complemented by the subtle smokiness of charred bell peppers, creating a hearty yet light soup. The addition of a touch of lime and fresh cilantro adds a zesty, herbaceous finish that makes this soup both satisfying and refreshing. It’s perfect for warm weather and can be served hot or chilled.

Ingredients:

• 2 cups fresh corn kernels (or 2 cups frozen corn)
• 2 bell peppers (red or yellow), roasted and chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Place the bell peppers on a baking sheet and roast for 20-25 minutes, turning halfway through, until charred and soft. Remove from the oven, let cool, then peel and chop the peppers.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
3. Add the roasted bell peppers, corn kernels, and vegetable broth to the pot. Bring to a simmer and cook for 10-15 minutes to allow the flavors to combine.
4. Use an immersion blender to purée the soup until smooth. Alternatively, transfer the soup to a blender in batches.
5. Stir in the lime juice and season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

Roasted corn and bell pepper soup is a delicious and colorful dish that is both comforting and refreshing. The roasting process brings out the natural sweetness of the corn and adds a smoky depth from the charred bell peppers. With the addition of lime and cilantro, the soup becomes even more vibrant and refreshing. Whether served hot for a cozy meal or chilled for a light, summer appetizer, this soup is a perfect way to enjoy the fresh flavors of the season.

Sweet Potato and Coconut Soup

Sweet potato and coconut soup is a rich, velvety dish that combines the natural sweetness of roasted sweet potatoes with the creamy richness of coconut milk. The earthy flavor of sweet potatoes pairs beautifully with the tropical notes of coconut, making this soup a perfect comfort food for the spring and summer months. A hint of ginger and a touch of lime give the soup an aromatic, fresh finish.

Ingredients:

• 2 large sweet potatoes, peeled and chopped
• 1 small onion, chopped
• 1 tablespoon fresh ginger, minced
• 2 tablespoons olive oil
• 2 cups vegetable broth
• 1 can (14 oz) coconut milk
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the chopped sweet potatoes on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
2. In a large pot, heat olive oil over medium heat. Add the onion and ginger, sautéing until soft and fragrant, about 5 minutes.
3. Add the roasted sweet potatoes, vegetable broth, and coconut milk to the pot. Bring to a simmer and cook for 5-10 minutes to allow the flavors to blend.
4. Use an immersion blender to purée the soup until smooth.
5. Stir in the lime juice and season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

Sweet potato and coconut soup is a wonderfully creamy and satisfying dish that is perfect for transitioning from spring to summer. The sweet potatoes provide a comforting, earthy base, while the coconut milk adds a rich, creamy texture. The fresh ginger and lime bring a burst of freshness that balances the sweetness of the potatoes. This soup is perfect for a light meal or as a side dish, offering both comfort and refreshment during warm weather.

Chilled Pea and Mint Soup

Chilled pea and mint soup is a refreshing, vibrant dish that’s perfect for a hot summer day. The sweetness of the peas pairs beautifully with the cool, fresh mint, creating a soup that’s both soothing and rejuvenating. A splash of lemon adds a zesty tang, while the addition of Greek yogurt makes the soup creamy yet light. It’s a perfect choice for an appetizer or light meal that is both nourishing and delicious.

Ingredients:

• 2 cups frozen peas
• 1 small onion, chopped
• 2 tablespoons olive oil
• 3 cups vegetable broth
• 1/4 cup fresh mint leaves, chopped
• Juice of 1 lemon
• 1/2 cup Greek yogurt
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes.
2. Add the peas and vegetable broth, bringing the mixture to a simmer. Cook for 5-7 minutes, just until the peas are tender.
3. Remove from heat and let the soup cool slightly.
4. Use an immersion blender to purée the soup until smooth.
5. Stir in the fresh mint, lemon juice, and Greek yogurt. Season with salt and pepper to taste.
6. Chill the soup in the refrigerator for at least 1 hour before serving.

Chilled pea and mint soup is a light, refreshing option that beautifully balances the sweetness of peas with the aromatic coolness of mint. The Greek yogurt adds a smooth, creamy texture, while the lemon brings brightness and freshness to each bite. This soup is perfect for hot summer days when you want something cool and nourishing. Whether served as a starter or a light meal, it’s a great way to enjoy the fresh, vibrant flavors of the season.

Note: More recipes are coming soon!